Preheat oven to 325 degrees. Remove pork from refrigerator 30 minutes before roasting. Place pork bone tips up, on a rack in a roasting pan. Press a ball of foil into center of roast to hold open. Roast for 2 hours. Remove from oven; remove foil.
Special order a pork crown roast from your local Hy-Vee meat department. They'll French the bones and tie it together for you, so all you have to do is stuff and bake it!
Servings and Ingredients
|1 (9-lb.) pork rib crown roast, about 16 ribs; Frenched and tied|
|8 c. Hy-Vee Bakery stuffing bread|
|1 c. Anjou, or Bosc pears, cored and chopped|
|1 c. red seedless grapes, halved|
|1 c. Hy-Vee pecan pieces|
|2 tbsp. fresh Italian parsley, chopped|
|1 tbsp. fresh thyme, finely chopped|
|2 tsp. fresh rosemary, finely chopped|
|¼ tsp. Hy-Vee ground black pepper|
|¼ c. Hy-Vee salted butter|
|¾ c. Hy-Vee Short Cuts chopped white onions|
|¾ c. celery, sliced|
|1 ½ to 1-3/4 c. Hy-Vee vegetable stock|
|½ c. Hy-Vee apple jelly|
|1 tbsp. Hy-Vee apple cider vinegar|
Things To Grab
- Roasting pan with rack
- Aluminum foil
- Large bowl
- Large skillet
- 2-quart baking dish
- Meat thermometer
Toss together bread cubes, pears, grapes, pecans, parsley, thyme, rosemary, and pepper. Melt butter in skillet over medium heat. Cook onions and celery 5 minutes or until softened; toss into bread mixture. Toss with enough stock to moisten.
Combine apple jelly and vinegar; set aside. Spoon stuffing loosely into the crown. Cover with foil. Place remaining stuffing in a lightly greased 2-quart covered baking dish. Roast stuffed crown and stuffing for 45 minutes, occasionally brushing with jelly mixture. Uncover stuffing and roast 15 minutes. To carve, remove the string and stuffing and cut between the rib bones. Serve slices with stuffing.
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 140mg
- Sodium: 320mg
- Total Carbohydrates: 23g
- Protein: 44g